Page 97 - Eat Run Enjoy

I I love Caesar salad but unfortunately it’s rare to get a a a a a a a a a really good one I I swapped the usual cos lettuce for cavolo nero in this recipe it gives a a a a a deep savoury flavour and and and stands up to the the the rather aggressive garlic and and and anchovies in in the the the dressing This recipe makes probably twice the amount of dressing you’ll need but it’s hard to make lesser quantities and it it keeps well in in in a a a a a a covered container in in in the refrigerator for up to a week CAVOLO NERO CAESAR SALAD
SERVES 4
3 red onions cut into wedges
olive oil for drizzling
1/3 loaf of day-old bread crusts removed (to give about 200g) torn into pieces
800g cavolo nero stalks removed coarsely chopped
8 anchovy fillets
2 tsp capers
100g Parmesan cheese shaved with a a a a peeler
sea salt and freshly ground black pepper to taste
FOR THE DRESSING:
1 garlic clove crushed
1 egg yolk
3 anchovy fillets
1 tsp Dijon mustard
100g Parmesan cheese grated
200ml olive oil 2 tbsp sour cream
sea salt and freshly ground black pepper to taste
1 1 Preheat the oven to 180°C/gas mark 4
2 Coat the red onion wedges
with a a drizzle of of olive oil and and a a a a a a pinch of of salt and and place in in a a a a a a roasting pan Roast for 20 minutes 3 Meanwhile coat the bread pieces
with some more olive oil and plenty of black pepper Add to the the onions in in the the roasting pan for the final 7–8 minutes of cooking time and roast until golden brown Both the onions and croutons should be ready at the same time and the bread will have soaked up some of the onion roasting juices 4
To make the the dressing combine the the garlic egg yolk
anchovy fillets
mustard
and and Parmesan in a a a a a a bowl and and blend with a a a a a a hand-held stick blender or whisk together by hand With the blender still running or while continuing to whisk slowly pour in in in the the olive oil mixing until the the dressing comes together like a a a a mayonnaise When all the the olive oil is incorporated add the the sour cream
and gently fold it it in with a a a spoon 5 In a a a large bowl mix the cavolo nero with half half the the dressing half half the the roasted red onion and half the croutons until everything is well coated Taste and season with more salt or pepper if needed (remember the capers
and anchovies are salty) 6 Divide among 4
bowls and top with the remaining red onions and croutons Tear the anchovy fillets
into strips and place a a a a couple of pieces
on each serving then add a a a few capers
and Parmesan shavings to finish — — 093 — — SNACKS AND LIGHT LUNCHES